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Definition: [san-GREE-uh] The blood-red color of this beverage inspired its name, which is derived from the Spanish word for "blood." Sangría is made with red wine, fruit juices, soda water, fruit and sometimes liqueurs and brandy or cognac. Sangría blanco (white sangría) is made with white wine. Both are served cold over ice and make a refreshing cooler on a hot summer day.
Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
If desired, strawberries may be substituted for the raspberries and nectarines may be substituted for the peaches in this recipe. For a non-alcoholic version of Sangría Blanco, a lemon-lime soda such as 7-Up or Sprite or club soda or seltzer may be substituted for the white wine. Note, using lemon-lime soda will increase the sweetness of the sangria.
Use an inexpensive dry white wine as sangría does not require a "pricey" wine.
2 (750 ml) bottles dry white wine (such as Chablis, Chardonnay, Pinot Grigio or Sauvignon Blanc)
1/2 cup peach vodka or peach brandy
1/4 cup granulated sugar
1 lime, sliced
3 fresh peaches, pitted and sliced (do not peel)
1/2 cup fresh raspberries
In a large pitcher combine the wine, the peach vodka (or peach brandy) and sugar; stir well. Add the lime slices and the sliced peaches. Chill in refrigerator for 2 hours. Remove from refrigerator, add the raspberries and stir very gently. Serve the sangria over ice in wine glasses.
The sangria may be made up to 24 hours in advance, kept covered and chilled (with raspberries added just before serving).
Makes 6 to 8 servings.
|Date: July 18, 2006|